This easy sausage egg and cheese breakfast casserole is loaded with savory sausage, fluffy eggs, melted cheese, and bread that soaks up all the flavor. Perfect for feeding a crowd at holiday brunches or weekend family breakfasts, it comes together in one pan with minimal cleanup.
For more easy brunch ideas, try this croissant breakfast casserole or French toast casserole, or check out our make-ahead breakfast recipes collection.
Photography by BEA MORENO.
Table of Contents
Before You Get Started
- Choose the right sausage. Breakfast sausage (mild, spicy, or country-style) works best, but Italian sausage or turkey sausage are great options too. Make sure to cook and drain it well before adding to the casserole.
- Use a deep baking dish. This is a thick casserole that puffs up in the oven before deflating as it cools. A deep 9 x 13-inch dish prevents overflow and gives the casserole room to expand.
- Let it rest before slicing. The casserole will be puffy and jiggly right out of the oven. Let it cool for at least 10 minutes so it sets up and slices cleanly.
About Making This Casserole Ahead (Overnight): For the richest, most custardy texture, assemble the casserole and refrigerate it for at least 8 hours (or overnight) before baking. This gives the bread time to soak up the egg mixture. If you’re short on time, you can chill it for 2-3 hours or bake it right away; it’ll still be delicious, just a bit less custardy.
How to Make Sausage Egg and Cheese Casserole
Step 1: Cook the Sausage
Brown the sausage and onion in a large skillet over medium-high heat until the meat is no longer pink (about 7 minutes).
Break it up into crumbles as it cooks for even browning.
Drain off the excess grease to prevent the casserole from becoming greasy or soggy.
** Tip: If you’re using Italian sausage links, remove the casings before cooking. For a meatier casserole, bump up the sausage to 1 ½ pounds.
Step 2: Assemble the Casserole
Grease a deep 9 x 13-inch baking dish and arrange the cubed bread evenly across the bottom.
Layer the cooked sausage and onion over the bread, then sprinkle the grated cheese on top.
** Note: Distributing the ingredients in layers ensures every bite has sausage, cheese, and bread soaked in egg custard.
Step 3: Mix the Egg Mixture
In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
Pour the egg mixture evenly over the casserole, making sure all the bread gets coated.
** Tip: Use whole milk or half-and-half for a rich, creamy custard. Low-fat milk will work in a pinch, but the texture won’t be as luscious.
Step 4: Chill (If Making Ahead)
Cover the casserole tightly with foil and refrigerate for at least 8 hours (or overnight). This step allows the bread to soak up the egg mixture and creates a cohesive, tender texture.
If you’re short on time, you can chill it for 2-3 hours or skip the chill time entirely and bake it right away.
** Note: Making it ahead and letting it chill overnight gives you the best texture: rich and custardy throughout. But if you need breakfast now, go ahead and bake it immediately. It won’t be quite as uniform in texture, but it’ll still be hearty, cheesy, and delicious. Life happens, and this casserole is flexible enough to work either way.
Step 5: Bake the Casserole
Let the casserole sit on the counter for 30-60 minutes before baking (if it’s been refrigerated overnight). This brings it closer to room temperature and helps it bake more evenly.
Preheat the oven to 350°F. Bake uncovered for 60-80 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
If the top starts to brown too quickly, tent loosely with foil about halfway through baking.
** Tip: The casserole will puff up dramatically in the oven, then deflate as it cools. This is totally normal; don’t worry!
Step 6: Cool and Serve
Let the casserole rest in the pan for at least 10 minutes before slicing. This gives the eggs time to set so the casserole holds its shape.
Slice into squares and serve warm. Garnish with fresh parsley, chives, or green onions for a pop of color if you like.
Variations
- Italian Sausage Breakfast Casserole: Use mild, sweet, or spicy Italian sausage instead of breakfast sausage. Remove casings from links before cooking.
- Turkey Sausage: Swap in turkey sausage for a leaner option.
- Add Bacon: Mix in ½ pound of cooked, chopped bacon along with the sausage for extra smoky flavor.
- Add Veggies: Sauté bell peppers, mushrooms, or spinach with the sausage and onion for added nutrition and flavor.
- Switch Up the Cheese: Try Monterey Jack, pepper jack, Gruyere, Swiss, or a blend of your favorites instead of cheddar.
- Use Different Bread: Whole wheat bread, brioche, sourdough, or even leftover biscuits work great.
- No-Bread Option: Skip the bread entirely and pour the egg mixture over the sausage and cheese for a low-carb, crustless version. Reduce baking time slightly and check for doneness around the 40-50 minute mark.
On the Side
Pair the casserole with breakfast breads, grains, or fresh fruit if you’d like to round out the meal. Good options include:
Freezing, Storage & Make Ahead
- Storage: Leftover casserole will keep in an airtight container in the refrigerator for 3-4 days. Reheat individual slices in the microwave for about 1 minute, or warm the whole pan in a 350°F oven for 20-30 minutes.
- Freezing: Bake the casserole in a freezer-safe pan (like a foil disposable pan) and cool completely. Wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven for about 30 minutes, or until warmed through.
- Make-Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve. You can also prep and freeze the unbaked casserole; just add an extra 15-20 minutes to the baking time if baking from frozen.
Frequently Asked Questions
Do you cook sausage before putting it in the casserole?
Yes, always cook and drain the sausage before adding it to the casserole. Raw sausage won’t cook through properly and will release too much grease, making the casserole soggy.
What kind of sausage is best for breakfast casserole?
Breakfast sausage (mild, country, or spicy) is the classic choice, but Italian sausage (mild or hot) and turkey sausage work great too. Use whatever your family prefers.
How do I keep my breakfast casserole from getting watery or soggy?
Drain the cooked sausage well to remove excess grease. Use whole milk (not low-fat) for a richer custard. Let the casserole rest on the counter for 10 minutes after baking so the eggs can set before slicing.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. For best results, let it sit in the fridge for at least 8 hours (or overnight) so the bread absorbs the egg mixture.
Can I freeze sausage egg and cheese casserole?
Yes. Bake the casserole completely, cool, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for about 30 minutes.
What should I serve with sausage breakfast casserole?
Fresh fruit salad, Southern buttermilk biscuits, healthy banana pancakes, cake mix coffee cake, or baked apple slices are all great options. Keep it simple; the casserole is hearty enough to be the star of the meal.
More Breakfast Casseroles
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Sausage Egg and Cheese Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 lb. bulk pork sausage
- ½ cup diced onion
- 12 large slices white sandwich bread (about 588 grams), crust trimmed and cubed (I use Pepperidge Farm Hearty White)
- 8 ounces cheddar cheese, grated (about 2 cups)
- 10 large eggs
- 3 cups whole milk
- ½ teaspoon dry mustard
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Brown the sausage and onion in a large skillet over medium-high heat until the meat is no longer pink (about 7 minutes); drain.
- Grease a deep 9 x 13-inch baking dish. Arrange the bread cubes in the bottom of the dish. Add the sausage on top, followed by the cheese.
- In a large bowl, whisk together the eggs, milk, dry mustard, kosher salt, and black pepper.
- Pour the egg mixture over the casserole. Cover tightly with foil and refrigerate for 8 hours (or overnight).
- In the morning, allow the dish to rest on the counter for 30-60 minutes before baking. Preheat the oven to 350°F.
- Remove the foil and bake the casserole (uncovered) for 60-80 minutes, or until the eggs are set and a knife inserted in the center comes out clean. Loosely cover the casserole with foil about halfway through, or whenever it begins to brown if you don't want the top to get too dark. The casserole will puff up very high in the oven, but will “deflate” significantly as it cools – this is normal.
- Let the casserole stand for about 10 minutes, and then slice into squares and serve.
Notes
- Use a deep 9 x 13-inch baking dish to prevent overflow as the casserole puffs up in the oven.
- Cook and drain the sausage well before adding to the casserole to avoid excess grease.
- Whole milk or half-and-half creates the richest custard. Low-fat milk will work but won’t be as creamy.
- For best results, refrigerate the assembled casserole for at least 8 hours (or overnight) before baking. This allows the bread to soak up the egg mixture.
- If short on time, you can chill for 2-3 hours or bake immediately; the texture just won’t be as custardy.
- Let the casserole sit on the counter for 30-60 minutes before baking if it’s been refrigerated overnight.
- The casserole will puff dramatically in the oven and deflate as it cools; this is normal.
- Tent loosely with foil halfway through baking if the top is browning too quickly.
- Let the casserole rest for at least 10 minutes after baking so it sets up and slices cleanly.
- Store leftovers in an airtight container in the fridge for 3-4 days. Freeze baked casserole for up to 3 months.
Nutrition
Originally published in November, 2020, this post was updated in December, 2025.
Hi Blair!
My husband is doing keto, but I love this dish. Do you think if I made this without the bread, it would make a huge difference?
Thanks!
Hi Katie!
We’re so glad you love this recipe. The bread helps soak up the egg mixture. So, we can’t guarantee the consistency of the dish if it is left out. Our best recommendation would be to use a keto bread instead!
Yummy! I make a similar HAM and egg casserole. 4 C. cubed bread, 3 C diced ham, onion, 2 C. sharp cheddar cheese, mix 7 eggs, 2 cups milk and salt, pour over cheese. Frig at least 4 hours or overnight. Pour 6 T. melted butter over top. Bake at 350 degrees uncovered for about 45 minutes.
Sounds delicious! hank you for sharing, Barb.
Hi! I have no idea if my store has the Pepperidge bread. Any idea as to how much bread would be needed in terms of ounces or cups? Thanks.
12 large slices of any bread should work just fine!